Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 27, 2017


4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
1 can (15-oz) chuncky Italian-style tomato sauce
1 jar (4.5-oz) whole mushrooms, drained
1 tsp dried oregano
1 small onion, sliced
1 small green bell pepper, cut into chunks
2 garlic cloves, minced
1/4 cup water
2 tbsp all-purpose flour
Shredded mozzarella cheese for garnish, if desired

Combine all ingredients, except water and flour, in a slow cooker; mix together gently.

Place lid on cooker and cook on low setting for 6 hours or until chicken is tender and cooked through.

Remove chicken and vegetables from the crock pot with a slotted spoon. Place in a serving bowl and cover to keep warm.

In a small bowl, combine the water and flour until smooth; stir into the liquid in the cooker. Replace lid and cook on high 5 to 10 minutes or until thickened. Stir well and spoon over the chicken and sprinkle the cheese over chicken, if using.

Serving suggestion: Serve with or over hot spaghetti.

Yield: 4 servings
Note: This is a file photo.

Wednesday, January 18, 2017


  • 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
  • 1 packet taco seasoning mix (I use low sodium)
  • 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
  • ⅓ cup chopped fresh cilantro
  • juice from 2 small limes

Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

Place lid on top and cook for four hours on high, or 6-7 hours on low. 

Remove chicken from crock pot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crock pot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.

Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. 

Note: Recipe and picture from belle of the kitchen

Tuesday, January 17, 2017


1 pound extra lean ground beef
1/2 cup yellow onion chopped
2 cloves garlic minced
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 can (10.75 ounces) tomato condensed soup
1 teaspoon white sugar
1 and 1/2 teaspoons dried basil
1/2 teaspoon fennel seeds optional
1 teaspoon Italian seasoning
1/2 tablespoon salt adjust to preference
1/4 teaspoon pepper
3 cups beef broth
1 package (16 ounces) frozen cheese filled tortellini
4 tablespoons fresh parsley optional
Toppings: freshly grated Parmesan cheese, large spoonful of ricotta cheese

  1. In a large skillet over medium heat, brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don't need to cook or get all the way tender, I just like them to have a little bit of that "skillet-cooked" flavor.
  2. While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
  3. Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper.
  4. I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
  5. Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
  6. Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
  7. About 15-20 minutes before you are ready to serve, pour the frozen tortellini's into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
  8. Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in - SO good), any extra seasonings you want, and some freshly chopped parsley.
Yield: 6 servings.
Note: Recipe and Picture from chelsea's messy apron

Friday, January 6, 2017


1 1/2 lb ground beef
1 egg yolk
1/2 cup minced onion
1/2 cup panko bread crumbs
1 clove garlic
3 tbsp milk
salt and pepper to taste
6 oz sliced mushrooms
1/2 sliced onion
1 1/2 cup beef broth
1 pack brown gravy mix
1 tbsp ketchup
1 tsp dijon mustard
2 tbsp corn starch

In a bowl, combine the ground beef, egg yolk, onion, bread crumbs garlic, milk, salt and pepper; mix together well. Form into patties.

In a large skillet, cook patties 1 to 2 minutes per side.

Meanwhile, place the mushrooms and onion on the bottom of a sprayed slow cooker; place the meat patties over the top.

Combine the broth, gravy mix, ketchup and mustard; cook on low for 5 hours. Remove patties to a serving platter and keep warm.

Add the corn starch to the juices in the cooker; stir to blend into a sauce. Serve with the patties.

Note: File Photo

Thursday, January 5, 2017


2 lbs fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
2 tbsp packed brown sugar
1/4 cup olive oil
1/4 cup grated Parmesan cheese

Place Brussels sprouts, oil, salt and pepper to cooker, stir to blend. Place lid on cooker and cook on low for 4 hours or on high for 2 hours.

Make a glaze by placing the vinegar and brown sugar in a small saucepan. Heat over medium-high heat until it starts to simmer. Simmer until the liquid is reduced by half, about 5 to 10 minutes.

To serve, drizzle the glaze over the thoroughly cooked Brussels sprouts.

Best served immediately or white warm.

Yield: 4 to 6 servings

Note: This picture and recipe are from a friend.

Wednesday, January 4, 2017


1(3-5 lb) chuck roast 
2 tbsp olive oil or canola oil
salt & pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (1/2 cup) salted butter 
8 pepperoncini peppers

Heat oil in a large skillet on high. You want it really hot to brown or "sear" the beef quickly.

Dry both sides of the roast with paper toweling; season with the salt and pepper. Add roast to the hot skillet. Cook 2 to 3 minutes per side until golden brown. Transfer to the slow cooker.

Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with the butter and place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat. Discard the fat before serving.

Note: This is good served over mashed potatoes.

Note: File Photo


2 pounds of beef roast or beef tips
1 can of cream of mushroom soup 
1 can golden mushroom soup1 packet Au Jus Gravy mix
1 packet dry beefy onion soup mix
4 cups water
1 12-16 ounce package frozen egg noodles (I use Reame's)
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 can sliced mushrooms (optional)

Spray slow cooker with nonstick cooking spray or use a slow cooker bag.

Dice beef; place
 in cooker.

Mix your canned soups, soup mix and gravy mix with the water; pour over the beef tips. Place lid on cooker and cook on low 6 to 8 hours.

About an our before end of cooking time, turn the cooker to high;add the seasoning sauce, mushrooms and noodles. Stir noodles and press down to be under the liquid.

Replace lid and cook on high another hour or more until noodles are tender.

Note: File Photo

Monday, January 2, 2017


1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish
Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Note: Recipe and picture from the recipe critic.